Tuesday, March 25, 2014

Tuesday Treats: Monster Cookie Dough

Okay I'm not that addicted to Pinterest.  I just find it fun, but I try to make it my reward after I've done all my chores.  Like Cinderella:).

Anyway today's Tuesday Treats are brought to you by, yes, well look at that.. Pinterest.  I found this Pinteresting one day and knew I had to make it.  So last night for FHE, it was our treat.

The verdict:  Short version is I was disappointed.

Long version is it was okay but I was expecting to taste more like cookie dough.  You know the stuff you make before you bake it in the oven.  Braden asked me the other day why we baked the dough, "it taste so much better before..."  I couldn't agree more but you know what "they" say (You know who "they"are.  The obscure group of people who know everything and have the authority to dictate your life.)  Raw cookie dough is dangerous.  Eating without baking can cause Some kind of poisoning from salmons, or worms or whatever.  So I was hoping I could make this cookie dough without the fear.  It was good, it tasted like a granola bar good, but not forbidden-raw-cookie-dough good.




(from The Girl Who Ate Everything)


Monster Cookie Dough Dip


  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter, slightly softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 3 Tablespoons brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla
  • 2 ½ cups rolled oats, old fashioned or quick (see Note)
  • 2/3 cup plain M&Ms (give or take)
  • 1 cup semi-sweet chocolate chips


Instructions
  1. With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
  2. Add in the powdered sugar, brown sugar, flour, and vanilla.
  3. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.
  4. Add the M&Ms and chocolate chips.
  5. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!
  6. Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it's finer and will make the dough thicker.

No comments:

Post a Comment